Tofu Meatballs in Burst Tomato Sauce
Ingredients
The meatballs
-
2
Tbsp.
extra-virgin olive oil
-
14
oz.
extra-firm tofu
-
1
large
egg
-
7
cloves
garlic
-
1
cup
panko breadcrumbs
-
1
tsp.
dried oregano
-
¼
tsp.
crushed red pepper flakes
-
1
oz.
Parmesan, finely grated
-
1½
tsp.
Diamond Crystal kosher salt
-
1
large
shallot
-
2
Tbsp.
double-concentrated tomato paste
-
Freshly ground black pepper
The sauce
-
1½
lb.
cherry tomatoes
-
2
cups
water
Instructions
- Preheat the oven to 400°F and grease a baking sheet with olive oil.
- In a bowl, mash the drained tofu into a coarse meal and mix in the egg, grated garlic, breadcrumbs, oregano, red pepper flakes, grated Parmesan, and salt.
- Form the mixture into golf-ball-sized meatballs and place them on the baking sheet. Drizzle with oil and bake until browned and crisp, about 30 minutes.
- In a pot, heat olive oil and sauté the sliced shallot until softened. Add sliced garlic and cook briefly.
- Stir in the tomato paste and remaining salt, then add halved cherry tomatoes and water. Cook until the sauce thickens, about 15-20 minutes.
- Add the meatballs to the sauce, simmer to heat through, and serve topped with more Parmesan.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
20g
Total protein
15g
Sodium
600mg
Cholesterol
70mg
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